500 grams dried green split peas
2 litres Water
1 smoked ham hock
1.5 cups diced cooked ham
3/4 cup fresh or frozen peas
1 stalk celerychopped
3 Bay Leaves
3 cloves Garlic
1 teaspoon cayenne pepper
freshly ground black pepper
This recipe builds on my Mother’s recipe that I recall so fondly from my childhood in Canada. After a hard day of play in the cold west coast winter rain, sitting down to this sweet smoky broth was such a treat. We used to eat it with bucket loads of butter cooked croutons, but now I tend to eat it with just a little fresh bread. However you have it, I’m sure it will become a winter favourite.
- Soak peas overnight in water.
- Rinse the peas & discard water.
- Place a couple tablespoons of butter in a large heavy based pot. Over medium to high heat soften the onion, carrot and celery.
- After a couple of minutes add the garlic and continue cooking.
- Add about a litre of water, the hock, bay leaves and rinsed peas. Stir and add another litre of water.
- Bring to the boil and reduce to a simmer.
- Allow to simmer for 4 hours (more liquid may be added if the contents become too dry).
- While the soup cooks: Sauté the diced cooked ham in fry pan over high heat with a little butter. When it starts to brown remove from the pan, and set aside.
- Pour boiling water on the fresh or frozen peas and allow to stand for 1 minute, strain and set aside.
- Once the soup has finished cooking, allow it to cool slightly, remove the hock, bay leaves and blend or process the soup until smooth.
- Return the blended soup to a medium heat and taste for seasoning, (the hock should have infused some salt).
- Add the cooked ham and peas and serve.